Food and Bioproducts Processing最新文献

{"title":"A comprehensive overview of the composition, isolation, purification, and biological activities of abalone polysaccharides","authors":"Qing Zhang ,&nbsp;Ling Qin ,&nbsp;Jiayi Liu ,&nbsp;Jinzheng Wei ,&nbsp;Junhan Cao ,&nbsp;Kai Wang ,&nbsp;Mengke Yao ,&nbsp;Huan Lin ,&nbsp;Yingying He ,&nbsp;Changfeng Qu ,&nbsp;Jinlai Miao","doi":"10.1016/j.fbp.2025.08.010","DOIUrl":"10.1016/j.fbp.2025.08.010","url":null,"abstract":"<div><div>Abalone polysaccharides are a type of polysaccharide substance extracted from abalones, mostly from their internal organs, which possess various biological activities. They are mainly composed of multiple monosaccharides such as mannose, glucose, galactose, fucose, and uronic acids. Some abalone polysaccharides also have sulfate groups. Since the 21st century, with the advancement of the marine industry, research on marine polysaccharides, particularly those derived from aquatic animals, has progressed rapidly. As one of the critical marine animal-derived polysaccharides, abalone polysaccharides have made significant progress in the extraction, preparation, and purification processes, and have demonstrated various biological activities in both in vivo and in vitro experiments, including antioxidation, anti-tumor, anticoagulation, antiviral, antibacterial, and anti-inflammatory properties. These bioactive properties suggest that abalone polysaccharides have broad prospects in the research and development of functional products and pharmaceuticals. Based on current research results, this review discusses the types, composition, preparation, separation, purification, and biological activities of abalone polysaccharides, aiming to provide references for future research.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 42-53"},"PeriodicalIF":3.4,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterizing moisture content variation in pecan kernels under cold and hot water soaking treatments","authors":"Mozhdeh Rahmanpour,&nbsp;Fatemeh Mozaffar,&nbsp;Michael Pagan,&nbsp;Beshoy Morkos","doi":"10.1016/j.fbp.2025.08.011","DOIUrl":"10.1016/j.fbp.2025.08.011","url":null,"abstract":"<div><div>Each year, about 15 million pounds of pecan kernels are damaged during mechanical processing, reducing quality and yield by 30–50 %. Moisturization, an essential step in pecan processing, enhances cracking and shelling efficiency while minimizing waste. This process affects the mechanical properties of pecans, such as firmness and flexibility, ensuring kernels remain intact during cracking. This study investigates the effects of cold and hot bath conditioning methods on pecan moisture content, focusing on key variables like soaking time and water temperature. Cold water soaking was conducted at ambient room temperature (21°C) for durations ranging from 5 to 35 h, while hot water soaking utilized temperatures between 82°C and 93°C for 5–20 min. Statistical analyses, including regression models and ANOVA tests, were employed to develop predictive insights for achieving optimal moisture content. Regression analyses revealed distinct trends: cold water treatments allow uniform moisture absorption over extended durations, whereas hot water treatments achieve rapid absorption but with greater variability. Statistical models and ANOVA tests further identified key parameters and interactions influencing moisture outcomes, including the significant role of higher temperatures in the hot water method. These findings offer actionable recommendations for improving pecan processing efficiency, reducing costs, and enhancing product quality. The predictive moisture models presented in this study have not yet been validated against primary measurement techniques such as the oven-drying method. As such, the prediction error and deviation from standard reference values remain unquantified and are an important focus for future research. Future work will explore hybrid approaches combining hot and cold-water treatments. By optimizing moisture conditioning, this study contributes to reducing waste, aligning industry practices with sustainability goals, and meeting the growing demand for high-quality pecans in the global market.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 33-41"},"PeriodicalIF":3.4,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144908379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of the polyphenolic fraction of cranberry fruit (Vaccinium oxycoccos) with coatings based on protein isolates: in vitro assessment of the bioavailability of polyphenolic compounds","authors":"Natalia Żurek ,&nbsp;Jagoda Kaliciak ,&nbsp;Michał Świeca ,&nbsp;Ireneusz Kapusta","doi":"10.1016/j.fbp.2025.08.009","DOIUrl":"10.1016/j.fbp.2025.08.009","url":null,"abstract":"<div><div>The aim of this study was to evaluate the effect of the type of protein used on the <em>in vitro</em> content and bioavailability of polyphenolic compounds from microcapsules with a cranberry polyphenolic core (CF). The effect of the carriers on the physicochemical properties of the microcapsules, swelling capacity in specific sections of the gastrointestinal tract, and safety of use was also examined by assessing biocompatibility with normal colonic epithelial cells. The microcapsules were prepared by ionotropic gelation using seven matrices: alginate (AL) and AL with whey protein isolate (WPI), pea protein isolate (PPI), soybean protein isolate (SPI), pumpkin protein isolate (PNPI), sunflower protein isolate (SNPI), and rice protein isolate (RPI). According to the results, all microcapsules demonstrated comparable and satisfactory properties in terms of dry weight, diameter, hygroscopicity, color, and biocompatibility. However, the choice of protein significantly influenced the values of other parameters. Microcapsules based on SPI provided the best process efficiency, while higher polyphenol content and antioxidant activity were observed for microcapsules containing SNPI and PNPI. In contrast, the highest bioavailability was estimated for microcapsules containing WPI. These findings could have significant implications for the design of new formulations and products for the food, nutraceutical, and pharmaceutical industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 1-12"},"PeriodicalIF":3.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144887119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Economic evaluation of a promising strategy for the extraction and concentration of bioactive compounds from passion fruit rinds","authors":"Débora Tamires Vitor Pereira ,&nbsp;Giovani Leone Zabot ,&nbsp;Julian Martínez","doi":"10.1016/j.fbp.2025.08.007","DOIUrl":"10.1016/j.fbp.2025.08.007","url":null,"abstract":"<div><div>This work evaluated the economic feasibility of integrating Ultrasound-Assisted Pressurized Liquid Extraction (UAPLE) and Nanofiltration (NF) for the extraction and concentration of bioactive compounds from passion fruit rinds at different production scales. Furthermore, it analyzed the main cost components and profitability indicators to assess its potential for industrial implementation. A techno-economic analysis was performed using SuperPro Designer 9.0® to simulate three production scales: 2 × 30 L, 2 × 300 L, and 2 × 3000 L. The study evaluated key economic indicators, including Cost of Manufacturing (COM), Total Capital Investment (TCI), Gross Margin (GM), Return on Investment (ROI), Net Present Value (NPV), and Payback time. Sensitivity analysis was conducted to assess the impact of extract selling prices on profitability. Scaling up significantly reduced COM due to fixed cost dilution and increased productivity. Raw material (CRM) and utility (CUT) costs were the primary cost drivers, while fixed capital investment (FCI) and operational labor (COL) had lower relative impact at larger scales. The DK and DL membranes provided the lowest COM due to their higher recovery efficiency of bioactive compounds. Sensitivity analysis indicated that profitability is highly dependent on selling price, with payback time under two years in the most favorable scenarios. The UAPLE-NF process proved to have strong economic feasibility at an industrial scale, with significant cost reductions and promising profitability indicators. These findings support its application as a sustainable alternative for bioactive compound extraction. Future research should explore process integration within biorefinery models to enhance sustainability and resource efficiency.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 536-545"},"PeriodicalIF":3.4,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Experimental study on the effect of symmetrical heat source on vacuum sublimation-rehydration thawing of large yellow croaker (Larimichthys crocea)","authors":"Yuyao Sun,&nbsp;Weidong Wu,&nbsp;Nating Xu,&nbsp;Anyuan Xue,&nbsp;Mingqiang Su","doi":"10.1016/j.fbp.2025.08.008","DOIUrl":"10.1016/j.fbp.2025.08.008","url":null,"abstract":"<div><div>For vacuum sublimation-rehydration thawing (VSRT), a novel efficient thawing method, the heat source is one of the main factors influencing its heat and mass transfer. The conventional single-sided heat source is prone to localized overheating, which negatively affects the thawing effect. To improve the thawing process, this paper proposed the application of a symmetrical heat source in VSRT, utilizing radiant heating to improve the thawing efficiency. In this study, the large yellow croaker (-18 ℃ and 260 g) was selected as the experimental object. The effects of heating-plate-to-frozen-food distance (D_H-F) and heating plate temperature on thawing efficiency and thawing effect were investigated. The results showed that under different conditions of heating plate temperatures and D_H-F values, significant variations in thawing efficiency and thawing effect were observed. The optimal operation condition was obtained at both D_H-F of 80 mm and heating plate temperature of 35 ℃. Under this operation condition, the fastest thawing rate (3.48 cm/h), the lowest thawing loss (1.15 %), the optimal color, the minimal change in pH, and lower specific energy consumption (7.420 MJ/kg) were achieved. Compared with air thawing, vacuum steam thawing, and VSRT (single-sided heating), the VSRT (double-sided heating) demonstrated superior performance, reducing thawing time by 70.90 %, 7.97 %, and 7.24 %, respectively, while achieving optimal thawing effect and the lowest energy consumption. These findings demonstrate the advantages of symmetrical heat source in improving VSRT and may provide valuable insights for optimizing VSRT systems in food industry applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 546-559"},"PeriodicalIF":3.4,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Boosting Sacha Inchi valorization through the biorefinery concept in Colombia: Techno-economic assessment","authors":"Juan Camilo Solarte-Toro ,&nbsp;Mariana Ortiz-Sanchez ,&nbsp;Carlos Ariel Cardona Alzate ,&nbsp;Luis-Felipe Gutiérrez","doi":"10.1016/j.fbp.2025.08.006","DOIUrl":"10.1016/j.fbp.2025.08.006","url":null,"abstract":"<div><div>The conversion of agricultural products into a series of value-added compounds and energy vectors is a key economic driver in emerging industrial countries like Colombia. However, efforts are needed to utilize all biomass sources from the harvest and post-harvest stages. Sacha Inchi (SI) has been categorized as a potential option to promote the bioeconomy through the production of oil and flour. SI waste biomass (e.g., shells and press cake) is often discarded without valorization. This research applies the biorefinery concept to identify the best process setup for improving the techno-economic performance of an existing plant in Colombia. Four biorefinery scenarios were assessed, combining the production of antioxidants, biogas/electricity, and protein. Shells are a good source of antioxidants since shell extracts have a phenolic content of 17.24 mg GAE/g shell. Moreover, Sacha Inchi Oil Press Cake (SIOPC) can produce 29.05 kg of protein/100 kg and 0.52 Nm³ of biogas/kg, respectively. The most effective way to enhance an existing facility is by introducing an antioxidant production line and a bioenergy generation process. Both processing lines require a low capital investment (i.e., 2408,625 USD) with a high payback period (i.e., &lt; 1 year). Antioxidant production is a potential option to be introduced in the existing plant, while protein extraction is not feasible from a techno-economic perspective. The results enabled the elucidation of the reliability and applicability of the biorefinery concept, as profitable processing lines were identified based on techno-economic indicators. Therefore, the biorefinery concept can be applied in any context and at any scale without the need to propose other biotechnological products unrelated to the economic activity of an existing plant (e.g., organic acids, alcohols, and biopolymers). Indeed, food and nutraceutical products align better with the growing use of waste biomass in existing medium-sized enterprises within the food sector.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 560-573"},"PeriodicalIF":3.4,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Container design optimization for efficient industrial freezing process of coffee extracts","authors":"Camilo Restrepo-Díaz ,&nbsp;Nathaly Presiga-Posada ,&nbsp;Sebastian Velasquez ,&nbsp;Lina Gil ,&nbsp;Diego A. Muñoz","doi":"10.1016/j.fbp.2025.08.002","DOIUrl":"10.1016/j.fbp.2025.08.002","url":null,"abstract":"<div><div>Freezing is essential not only for ensuring food safety and extending shelf life but also for preserving the intrinsic aroma and flavor profiles. In this study, we developed and validated a phenomenological model to simulate the industrial-scale freezing process of coffee extract. The model was implemented using the finite element method in SfePy, incorporating temperature-dependent thermophysical properties and phase change behavior. Experimental validation was conducted using temperature data collected from a 25 kg coffee extract in a container frozen at –25 °C. The simulated temperature profiles closely matched the experimental results, with a mean squared error (MSE) of 1.32 °C<span><math><msup><mrow></mrow><mrow><mn>2</mn></mrow></msup></math></span>. Subsequently, the validated model was integrated with an optimization routine to determine the optimal container dimensions that minimize freezing time. The results indicate that increasing the container diameter and reducing its height significantly shorten the freezing time. For instance, a container with a diameter of 0.8 m and a height of 0.4 m demonstrated a substantial reduction in freezing time compared to the current design. Together with the optimization program, this phenomenological model serves as a cost-effective virtual tool to support the design of more efficient freezing processes in the coffee industry, enabling engineers to test container modifications and process conditions without incurring the costs of physical trials.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 13-20"},"PeriodicalIF":3.4,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144887323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A quantitative modeling perspective on extrusion processing of aquafeed & pet food","authors":"Mads Kjærgaard Nielsen ,&nbsp;Simon Klinge Nielsen ,&nbsp;Torben Tambo","doi":"10.1016/j.fbp.2025.08.001","DOIUrl":"10.1016/j.fbp.2025.08.001","url":null,"abstract":"<div><div>This paper reviews the key factors influencing the extrusion process in aquafeed and pet food production. The quality of the final product and the operational efficiency of the extruder are largely dependent on factors such as feed formulation, extruder configuration, processing conditions, and equipment settings. This review has a specific focus on how mechanical, hydration and thermal parameters correlate to the output variables. Operational parameters such as temperature, moisture content, and screw speed play significant roles in determining the texture, digestibility, and nutritional value of the extruded feed. This review identifies and discusses the physical mechanisms underlying these factors and highlights areas in the current literature that require further research, particularly in optimizing extrusion conditions to improve both product quality and processing efficiency for aquafeed and pet food production through modeling techniques.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 500-520"},"PeriodicalIF":3.4,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144858083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein hydrolysate of black seed (Nigella sativa L.) incorporated furcellaran-based double-layer emulsion coating extends shelf-life of carp fish products","authors":"Hana Derbew Gedif ,&nbsp;Ewelina Jamróz ,&nbsp;Mirosław Kasprzak ,&nbsp;H.P. Vasantha Rupasinghe ,&nbsp;Joanna Tkaczewska","doi":"10.1016/j.fbp.2025.08.004","DOIUrl":"10.1016/j.fbp.2025.08.004","url":null,"abstract":"<div><div>The study investigated innovative biopolymer coatings using furcellaran (FUR) and blackseed byproduct protein hydrolysate (BBPH) stabilized emulsion or protein dispersion alone to enhance the quality of refrigerated carp fish. Initially, the effect of the use of different enzymes preparations on the antioxidant activity and functional properties of hydrolysates were investigated. Hydrolysates from Neutrease and Protemax enzymes, with high protein content (72.54 % and 89.51%)89.51 %) and strong antioxidant properties DPPH (75.11 % and 69.74 %), were selected for further study like emulsifying properties and coating development. Both hydrolysates exhibited high solubility (100 %) and high zeta potential (-66.63 and −68.09) at pH 12, with Neutrease showing the smallest droplet size (3.41 ± 0.68μm). The analyzed coatings rheological properties show that their apparent viscosity exhibits shear-thinning characteristics, indicating they are non-Newtonian fluids. This study evaluated the impact of innovative coatings on the quality of carp fish fillets stored for 12 days at 4°C. The color of the carp fish treated with both coatings became darker with a tendency towards reddish and yellowish hues, effectively inhibiting lipid oxidation in fillets over 12 days at 4°C. Therefore, the innovative FUR/BBPH coatings promise to extend the shelf-life of perishable foods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 21-32"},"PeriodicalIF":3.4,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144889759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emergence of potassium solubilizing microbes-assisted crop processing for sustainable food production and microbial complexities","authors":"Bhavna Damathia ,&nbsp;Diksha Pathania ,&nbsp;Ayush Jha ,&nbsp;Harsh Sable ,&nbsp;Sonu ,&nbsp;Pardeep Singh ,&nbsp;Vandana Singh ,&nbsp;Sarvesh Rustagi ,&nbsp;Vishal Chaudhary","doi":"10.1016/j.fbp.2025.08.003","DOIUrl":"10.1016/j.fbp.2025.08.003","url":null,"abstract":"<div><div>The escalating global population and its consequent surge in food demand have driven the adoption of high-yielding varieties within an exhaustive production system. However, this approach has led to serious biological and natural complexities, including the intensive use of fertilizers, causing the depletion of crucial soil nutrients and environmental pollution. It necessitates the development of sustainable, biocompatible, non-contaminating, and eco-friendly agricultural strategies for cleaner crop production, keeping One health intact. In this context, Efficient rhizospheric microorganisms (ERMs), specifically potassium soluble microbes (KSMs), emerge as a sustainable and non-polluting solution to these complexities. This comprehensive review illustrates the KSMs as important vectors of chemical-free farming, making K available to plants by efficiently dissolving it from insoluble components, offering an economically viable and eco-friendly biofertilizer. It illustrates the diverse array of KSM species, including <em>Bacillus, Cladosporium, Aminobacter, Sphingomonas, Enterobacter, Burkholderia, and Paenibacillus</em>, exhibit high efficiency in solubilizing K. Employing various complex mechanisms, such as proton production through acidolysis, organic/inorganic acids, hydrogen ion-facilitated cation-exchange, chelation, and enzyme degradation for K solubilization, KSMs represent a green alternative to conventional chemical fertilizers, which has been detailed in this review. These mechanisms operate as interconnected and emergent behaviours within dynamic microbial-soil-plant systems. Further, it sheds light on the integration of modern genomics, post-genomics, and CRISPR-Cas genome editing tools that hold promise for unravelling the mechanisms of KSMs and developing highly efficient, sustainable K fertilizers. Consequently, a necessary paradigm shift is underway to harness the full sustainable potential of soil microbial biofertilizers, such as KSMs, ensuring a resilient and eco-conscious approach to sustainable agriculture.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 521-535"},"PeriodicalIF":3.4,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}